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Melitzanosalata - Charred aubergine dip Recipe

Ingredients for people

  • Aubergine(s) : 4 whole
  • Garlic clove(s) : 2 whole
  • Red onion(s) : 0.5 whole
  • Lemon(s) : 1 whole
  • Olive oil : 125 ml
  • Flat leaf parsley : 0.5 bunch
  • Maldon salt : 3 pinch(es)
  • 1

    Preheat an oven to a high temperature grill.
    Place the aubergines on a baking tray and cook under the grill, turning occasionally, until well charred and completely soft. This will take at least 45 min.

  • 2

    Allow to cool a little before scooping out the flesh into a sieve and leave to drain over a bowl for at least 30 min.

  • 3

    Peel and grate the garlic, juice the lemon .
    Pick and slice the parsley.

  • 4

    Place the drained aubergine in a bowl and add the prepared ingredients. Using a whisk, slowly add the olive oil whilst whisking continuously, as if making mayonnaise.

  • 5

    Season to taste with salt.

Chef's tip

«Be sure to really char the skin of the aubergine - this is crucial, if you are to achieve a smoky flavor. This can be done with either a blow torch or under the grill.»

Baked and charred aubergines, blended with garlic, olive oil and lemon.

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  • Preparation  5mins
  • Cooking time  45mins
  • Rest time  20mins

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